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Boston Lettuce, Grapes, Goat Cheese and Pecan Salad

November 17, 2011

Choose a light yet flavorful salad for a fall menu.  The ingredients are simple but each one will be filled with a distinct taste.   Perfect for this time of year since the main course usually will be heavier than other times of the year.  You can use any type of lettuce but when I found this “Hydroponic Boston Lettuce” at the market I was thrilled as I have not seen it in the  for quite a long time.  If you see it be sure and give it a try.

Boston Lettuce, Grapes, Goat Cheese and Pecans


  • 3/4 C. Pecans
  • 2 t. Unsalted Butter
  • 2 t. Brown Sugar
  • 1 T. Honey
  • 1 Head of Boston Lettuce
  • 1 C. Green Seedless Grapes (halved)
  • 1 C. Red Seedless Grapes (halved)
  • 4 oz. Goat Cheese (cut in small pieces)


  1. Preheat oven to 325 degrees; melt the butter and then add the brown sugar, ground cardamon and cinnamon and combine thoroughly and drizzle over the pecans
  2. Line a baking sheet with parchment paper; spread out the pecans and then drizzle the honey over the pecans
  3. Bake about 12-15 minutes; remove from oven and set aside to cool down (wait to use in salad until they are totally cool)
  4. Set up chilled salad plates with the lettuce, grapes, goat cheese and pecans; drizzle some dressing on top or have dressing at table

 Dressing Ingredients and Preparation

Balsamic Vinaigrette

Add Extra Virgin Olive Oil, Basamic Vinegar and Salt and Pepper to a bowl and whisk thoroughly

(Serves 4)

Recipe from (

2 Comments leave one →
  1. November 18, 2011 12:19

    I love the grapes!

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